Buttermilk Pancakes

Fluffy, tangy pancakes with a classic golden-brown finish.

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Ingredients

How we upgrade the restaurant version with better ingredients.

all-purpose flour → organic sprouted grain flour — Replaces refined wheat with a nutrient-dense, minimally processed whole grain that supports blood sugar stability.
granulated sugar → organic coconut sugar — Eliminates refined white sugar in favor of an organic alternative with a lower glycemic index and fewer chemical processing steps.
baking powder → aluminum-free baking powder — Avoids synthetic chemicals and metallic residues commonly found in standard commercial leavening agents.

Preheat oven to 375F and grease a large griddle or non-stick skillet.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, buttermilk, milk, and melted butter until well combined.
Pour the wet mixture into the dry ingredients and stir with a spatula until just combined; do not overmix.
Heat the griddle to medium-high heat over the stove.
Ladle 1/4 cup of batter onto the griddle for each pancake, spacing them out.
Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

What type of butter is best for this recipe?

Choose grass-fed, organic butter to ensure high Omega-3 content and a clean fat profile free from industrial hormones.

Can I make these pancakes dairy-free?

Yes, substitute the buttermilk and whole milk with an organic nut milk (like cashew or almond) and use organic coconut oil instead of butter.

Mark it made — add a photo if you like.